They are the face that identifies your concept, your management success, and your vision.
Your servers are the ones your guests come into contact with the most. And by creating the system they make it easier for the "magic" to happen.įor full-service restaurants, having a well-documented and effective server (waiter/waitress) training program is arguably one of the most important components of a successful restaurant concept. What the chains do better than independents is simple: They develop a system for success. While the formulas may differ, the basic elements for success that Sargent described are the same for each. Independent restaurateurs need only to look at the success of chain restaurants to realize there is a formula for achieving successful growth. Because, even if you've taken great care to make sure you've created a concept the market appreciates and wants, found the perfect location, hired the best management, and provided enough capital, you still need a little good fortune, luck or "magic" to make your restaurant the success you envision.īy the same token, careful planning and execution can go a long way toward creating that much-needed magic. It was his reference to magic that I found most intriguing. Your front-line staff needs to provide a great experience. But if you are increasing your menu prices to absorb rising inventory and labor costs, no menu is goodĮnough to assure repeat patronage. Sargent, president and founder of Truluck's Steak and Stone Crab Restaurant in Houston, where I was a managing partner, said five key elements are required for a restaurant to be successful: Great concept, great location, great management, the proper funding, and a lot of "magic."įull-service dining is coming back strong.
Having been in the restaurant business for most of my life, I've often been asked, "What does it take for a restaurant to be successful?" In my opinion, Stuart Sargent provided the best answer to that question. Article The Fundamentals of an Effective Server Training Program by Joe Erickson
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